Sweet potato cornbread is a delicious twist on traditional cornbread. This recipe combines the natural sweetness of red garnet sweet potatoes with the warmth of spices, making it perfect for any meal. Whether you’re serving it as a side dish or enjoying it on its own, this cornbread will surely please everyone at the table.
Why Make This Recipe
If you love cornbread but want something a little different, sweet potato cornbread is the way to go. It has a lovely sweetness and a moist texture that sets it apart from regular cornbread. Plus, it’s packed with nutrients from the sweet potatoes, making it not only tasty but also healthy. This cornbread is perfect for family dinners, holidays, or just a cozy night in.
How to Make Sweet Potato Cornbread
Ingredients:
- 2 medium red garnet sweet potatoes (peeled and chopped)
- 2 cups fine yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 cup milk
- ½ cup sour cream
- 4 large eggs
- ½ cup unsalted butter (melted)
Directions:
- Place 1 inch of water in a large pot and fit it with a steamer basket. Add the chopped sweet potatoes, cover, and bring to a boil.
- Reduce to a low boil and cook until the sweet potatoes are easily pierced with a fork, about 10-15 minutes.
- Transfer the sweet potatoes to a food processor and process until smooth. Measure out 1 cup. Save any extra for another use.
- Preheat your oven to 375°F. Spray an 11×7-inch baking pan with oil.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a medium bowl, mix the pureed sweet potato, granulated sugar, brown sugar, milk, sour cream, eggs, and melted butter together.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Pour the batter into the prepared baking pan and bake for 35-45 minutes.
- Let the cornbread cool for 10 minutes before serving warm.
How to Serve Sweet Potato Cornbread
Sweet potato cornbread is best served warm. You can enjoy it on its own, but it pairs well with soups, stews, or grilled meats. For an extra touch, consider adding a pat of butter or drizzling honey over each slice before serving.
How to Store Sweet Potato Cornbread
If you have leftovers, store the sweet potato cornbread in an airtight container at room temperature for up to two days. For longer storage, wrap it tightly in plastic wrap and keep it in the fridge for up to a week. You can also freeze it for up to three months. Just make sure to thaw it properly before reheating.
Tips to Make Sweet Potato Cornbread
- Make sure to measure your sweet potato puree accurately to get the right texture.
- For a more pronounced flavor, consider adding chopped green onions or jalapeños to the batter.
- Don’t over-mix the batter; fold the wet and dry ingredients until just combined for a fluffier cornbread.
Variation
You can experiment by adding mix-ins such as cheese, herbs, or nuts to the cornbread. Each addition can bring a new flavor to this classic recipe!
FAQs
1. Can I use canned sweet potato instead of fresh?
Yes, you can use canned sweet potatoes, but make sure to drain them well to avoid excess moisture.
2. Is this cornbread gluten-free?
This recipe is not gluten-free due to the all-purpose flour. However, you can substitute it with a gluten-free flour blend.
3. Can I make this cornbread in advance?
Absolutely! You can bake it a day ahead and reheat it in the oven or microwave before serving.
Feel free to enjoy making and sharing this sweet potato cornbread recipe with family and friends!
Sweet Potato Cornbread
Ingredients
For the cornbread
- 2 medium red garnet sweet potatoes (peeled and chopped)
- 2 cups fine yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 cup milk
- ½ cup sour cream
- 4 large eggs
- ½ cup unsalted butter (melted)
Instructions
Preparation
- Place 1 inch of water in a large pot and fit it with a steamer basket. Add the chopped sweet potatoes, cover, and bring to a boil.
- Reduce to a low boil and cook until the sweet potatoes are easily pierced with a fork, about 10-15 minutes.
- Transfer the sweet potatoes to a food processor and process until smooth. Measure out 1 cup. Save any extra for another use.
- Preheat your oven to 375°F (190°C). Spray an 11×7-inch baking pan with oil.
Mixing
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a medium bowl, mix the pureed sweet potato, granulated sugar, brown sugar, milk, sour cream, eggs, and melted butter together.
- Pour the wet ingredients into the dry ingredients and stir until combined.
Baking
- Pour the batter into the prepared baking pan and bake for 35-45 minutes.
- Let the cornbread cool for 10 minutes before serving warm.
